I have started new job and it is good - and busy - and full-time, full-on, dive in deep and come up for air in a positive way. I joked for the first few weeks that I was "Chief Effervescence Officer", but in actuality my job is more about facilitating export, so rather than putting the bubbles in, I am blowing the bubbles all around the world!!
Otherwise it is all systems go here - 'Salina gets older, wiser and, very occasionally, more teenager; Paris gets older, wise-cracker and, very occasionally, wiser; V is doing amazing things to gardens and Eddie is still THE cat.
One thing that has recurred a fair bit over the last little while has been the need to use the many limes that our little tree has produced - I plucked the last 6 from the tree on Sunday and am contemplating another round of these - although the girls do pronounce them a little too tart - which in adult speak is "delicious"
Firstly, you can to the BHG website and get Fast Ed to show you how to make these (watch the video here) - I tend to make them in mini-muffin cases, as they are so rich and sweet and the perfect mouthful - this recipe made over 70 last go around!
- 125g butter
- 3 eggs
- 200ml milk
- 360g caster sugar
- 175g dessicated coconut
- 225g self-raising flour
- zest of 6 limes
- juice of 6 limes
- 140g sugar
- Melt butter
- Mix in
- flour and zest
- Put in pre-heated oven and bake until cooked (depending on size - generally 12-15 minutes)
- Meanwhile, mix juice and other sugar in a saucepan over heat until all sugar is dissolved
- Prick the cupcakes with a skewer when freshly out of the oven and spoon hot syrup over them